As a W.A.S.P., it’s probably unseemly of me to claim Oregano, but, dammit, I like Oregano - it brings back fond memories of making homemade pizza from those silly kits that were around in the late 1960’s.
Flat leaf parsley also makes an excellent soup with a gentle chicken or vegetable stock. Purée and pass for best results. A drizzle of your best EVOO makes a sophisticated dinner party starter or intermediate course.
I’m sure the French have many uses for it, not just garnish. I want to say an essence or extraction a wise old French chef tried to tell me. Too many years ago.
Lovely article.
PS also health giving. Eat with red onion and capers to open metabolic pathways!
Having just gotten my parsley seeds to germinate it not makes perfect sense that they are journeying to hell and back in the meantime. I've got 36 plants going - but will that be enough??
Also on the subject of parsley and tabbouleh, in 1975 or 1976, I found myself in Macy’s Cellar on Union Square where a woman was demonstrating a new machine, a Cuisinart food processor, by chopping “in an instant” a huge bouquet of parsley which was going to be added to some fabulous concoction I had never heard of. Unfortunately, the 4-year-old who was with me did not have the patience to stick around for the tasting that was to follow. My loss.
After attempting to murder the mint my daughter hatefully placed within the boundaries of my beloved tea garden, I will also attest that mint is an asshole.
What a great post, Michael! Cleverly witty AND thoughtful…and thought provoking. Taboulé is one of those things where everyone has their own recipe and yours is different than mine and I must try it.
Very thymely - was just weeding the herb garden this afternoon. I could eat my weight in parsley in tapanade. Personally, I think I’d have to be savory, and the husband would call me sarriette.
As a W.A.S.P., it’s probably unseemly of me to claim Oregano, but, dammit, I like Oregano - it brings back fond memories of making homemade pizza from those silly kits that were around in the late 1960’s.
I guess I’m cilantro because I’m polarizing and some people think I taste like soap.
Flat leaf parsley also makes an excellent soup with a gentle chicken or vegetable stock. Purée and pass for best results. A drizzle of your best EVOO makes a sophisticated dinner party starter or intermediate course.
I’m sure the French have many uses for it, not just garnish. I want to say an essence or extraction a wise old French chef tried to tell me. Too many years ago.
Lovely article.
PS also health giving. Eat with red onion and capers to open metabolic pathways!
Having just gotten my parsley seeds to germinate it not makes perfect sense that they are journeying to hell and back in the meantime. I've got 36 plants going - but will that be enough??
Parsley. ✨ Sage, Rosemary and Thyme can take a hike.
Also on the subject of parsley and tabbouleh, in 1975 or 1976, I found myself in Macy’s Cellar on Union Square where a woman was demonstrating a new machine, a Cuisinart food processor, by chopping “in an instant” a huge bouquet of parsley which was going to be added to some fabulous concoction I had never heard of. Unfortunately, the 4-year-old who was with me did not have the patience to stick around for the tasting that was to follow. My loss.
Parsley is ESSENTIAL. Excellent post, as per usual. xx
My mom had a patch of parsley in her garden; it’s a happy memory for me—“Go pick me a sprig or two of parsley, Virginia” Always fresh and fragrant.
Great entertaining post! I missed reading you and now I’m happy to be back.
Bravo, Peg! (We all know who the real tramp in that movie is.)
Coincidentally, my neighbor Ruth Gordon brought over the cutest little potted parsley plants for me to grow the other day. (Wrong herb, I know.)
As is my wont, I urge your readers to check out the audio version as well. It's such a treat!
Lovely! ❤️
After attempting to murder the mint my daughter hatefully placed within the boundaries of my beloved tea garden, I will also attest that mint is an asshole.
What a great post, Michael! Cleverly witty AND thoughtful…and thought provoking. Taboulé is one of those things where everyone has their own recipe and yours is different than mine and I must try it.
I’d be cilantro (very fresh coriander)… it’s flavorful and exotic, difficult to grow, and one either loves it or hates it 😅
Love this piece – you have such an elegant wit, and too right about mint!
Very thymely - was just weeding the herb garden this afternoon. I could eat my weight in parsley in tapanade. Personally, I think I’d have to be savory, and the husband would call me sarriette.